Ratatouille with fresh basil
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Eggplant (about 1 lb.) cut into 3/4\" cubes |
| 8 | tablespoons | Olive oil |
| 2 | larges | Red bell peppers, chopped |
| 1 | large | Onion, coarsely chopped |
| 12 | ounces | Zucchini, cut into 3/4\" thick rounds |
| 1 | pounds | Tomatoes, pelled, seeded, coarsely chopped |
| 4 | Garlic cloves, chopped | |
| 1 | tablespoon | Fresh thyme, chopped OR |
| 1 tsp dried | ||
| 1 | Bay leaf | |
| 2 | teaspoons | Rd wine vinegar, optional |
| ⅓ | cup | Fresh basil, chopped |
Directions
Place eggplant in a colander and sprinkle with salt; let stand 30 minutes. Pat dry with paper towels.
Heat 4 Tbsp olive oil in a large non-stick skillet over med-high heat. Add eggplant and saute until brown and cooked through, about 6 minutes. Transfer to a large bowl. Heat another Tbsp of oil in the same skillet, add the red peppers and saute until light brown, about 5 minutes; add to egg plant. Add another Tbsp to skillet, saute onion until translucent, about 4 minutes; add to eggplant. Add another Tbsp oil and saute zucchini about 3 minutes; add to other vegetables.
Heat another Tbsp of oil in same skillet, add tomatoes, garlic, thyme, bay leaf, and saute about 3 minutes. Return all vegetables to skillet, reduce heat to medium, cover and cook until vegetables are very tender, stirring occasionally, about 20 minutes. Season to taste with salt & pepper. Mix in red wine vinegar if desired; discard the bay leaf. Mix basil leaves into ratatouille and serve.
This can be served hot or cold; and makes an excellant appetizer served with crackers.
From: Bon Appetit, May, 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Typed by: Bob 8-{) Submitted By ROBERT WHITE On 05-03-95